The Probiotic Kitchen
More Than 100 Delectable, Natural, and Supplement-Free Probiotic Recipes
Price / COM_VIRTUEMART_UNIT_SYMBOL_:
Optimum gut health without all the supplements: The Probiotic Kitchen takes probiotics beyond pills, and beyond fermenting, into a world of quick, easy, and delicious dishes.
For optimum probiotic nutrition, its time to say goodbye to supplements and pills and to bring all-natural, all-delicious, real-food probiotic (and prebiotic) meals into your life. Mainstream doctors and nutritionists firmly agree that probiotics are essential for everyday health and nutrition. Probiotics add “good bacteria” to the human gut. They work by crowding out “bad bacteria” and by fostering the absorption of nutrients through the intestinal walls. Everyone needs probiotics, just as they also need prebiotics, which make probiotics work. Probiotics also aid in the relief of chronic health issues, such as irritable bowel syndrome (IBS), as well as occasional belly discomfort, and are recommended for a growing range of other uses, like the management of type 2 diabetes. They are generally agreed to have anti-inflammatory properties, too.Kelli Fosters The Probiotic Kitchen makes probiotic cooking easier and tastier than its ever been before. As they do with vitamins and minerals, doctors recommend naturally occurring probiotics in real food over artificial supplements. In earlier books on the subject, almost all of the probiotic foods were fermented things like pickles, kimchi, kombucha, and the like. But recent discoveries have greatly expanded the range of foods that now are known to be rich in probiotics. These include cheeses, green peas, and even chocolate, among many others.Fosters enticing and reliable book covers fermented foods, to be sure, but also adds loads of recipes for more familiar and more versatile ingredients—more than 100 recipes in all, each one as delectable as the next.
Kelli Foster is a staff writer and editor for The Kitchn, which more than twenty million people visit each month, and the author of Buddha Bowls. A graduate of the French Culinary Institute, she lives in New York City.
Food & drink
Harvard Common Press
Cookery / food & drink etc